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Apple-core beef ball and preparing method thereof

A technology for apple cores and beef balls, applied in the field of meatballs, can solve problems affecting consumers' physical and mental health, and achieve the effects of inhibiting microbial growth and fat oxidation, delaying starch aging, and improving flavor.

Inactive Publication Date: 2016-08-31
范保军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional meatballs are meat products made from beef, pork, fish, etc., which are chopped and processed. They are nutritious and delicious, but they contain too many additives, and even direct synthetic meat is used to make meatballs, which seriously affects the physical and mental health of consumers. For this reason the present invention provides a kind of green safe, nutritious and healthy, the meatball with full-bodied flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0021] A kind of beef ball with apple core is made from the raw materials of following weight (jin):

[0022] Beef 90, apple 20, potato 10, rice wine 5, fat 24, shallot 3, salt 3, trehalose 3, corn starch 11, soybean protein isolate 2, rosemary 2, cinnamon 1, clove 1, egg liquid 7 , Appropriate amount of ice water.

[0023] A method for preparing beef balls with apple core, comprising the following steps:

[0024] (1) Thaw the qualified beef naturally, remove the fascia, fat, broken bones and congested meat, wash it, drain the blood, cut the beef into thin strips along the texture, and grind it into minced meat with a 5mm meat grinder. Add ice water to control the temperature of the meat at 0-4°C, so as to avoid the aging of the meat and affect the crispness of the finished product;

[0025] (2) Mix the above minced meat with salt evenly, marinate it at 8°C for 3 days, take it out and rinse it with ice water to remove the peculiar smell, then grind it again with a meat grind...

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PUM

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Abstract

An apple-core beef ball is disclosed. The beef ball is prepared from 90-110 parts of beef, 20-22 parts of apples, 10-12 parts of potatoes, 5-6 parts of rice wine, 24-28 parts of fat, 3-4 parts of chives, 3-4 parts of table salt, 3-4 parts of trehalose, 11-13 parts of corn starch, 2-3 parts of soybean protein isolates, 2-3 parts of rosmarinus officinalis, 1-2 parts of cassia bark, 1-2 parts of clove, 7-9 parts of beaten egg and a proper amount of ice water. The beef is pickled with salt firstly so that the beef is more flavored. The beef ball containing apple stuffing is prepared so that greasy sense of the beef ball is reduced, and the beef ball contains sweet fruit and wine fragrance and has rich flavor.

Description

[0001] technical field [0002] The invention relates to a meatball, in particular to an apple core beef ball and a preparation method thereof. Background technique [0003] Traditional meatballs are meat products made from beef, pork, fish, etc., which are chopped and processed. They are nutritious and delicious, but they contain too many additives, and even directly synthesized meat to make meatballs, which seriously affects the physical and mental health of consumers. For this reason the present invention provides a kind of meatball that is green and safe, nutritious and healthy, and flavor is strong. Contents of the invention [0004] The invention overcomes the disadvantages of the prior art and provides an apple core beef ball and a preparation method thereof. [0005] The present invention is achieved through the following technical solutions: [0006] A kind of beef ball with apple core is made from the raw materials of following parts by weight: [0007] Beef 9...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/10A23L13/40A23L19/00A23L13/60
Inventor 范保军
Owner 范保军
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